One can never have too many cookies.
Plus, this cookies are thin, so you can eat more, right?
Adapted from Smitten Kitchen
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup chocolate bar, chopped
1 cup marshmallows
- Preheat oven to 325˚F and line baking sheets with parchment paper.
- Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
- Stir together the flour and salt, then mix them into the batter.
- Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
- Bake for 15 minutes, remove from the oven and push in marshmallows and chocolate.
- Bake for 3 more minutes, and cool on a wire rack.
Here we go!
Break the pieces up and cut into smaller portions.
Go ahead, do some quality control. Make sure the chocolate tastes ok.
Add your marshmallows and chocolate. Swoon.
Admire your cookie army.
You knew this was coming… the leaning tower of cookies!
Yes, I lost three over the railing while attempting to photograph this.
Take a bite, close your eyes, and declare their deliciousness.
I made a batch of these cookies last week and determined that this is by far the best raw cookie dough batter I’ve ever tasted… which is probably why that batch didn’t yield as many delicious sugary bites. I wanted to try these again, as I made the cookies way too big last time. This time they were just right.
Annnnnd, the money shot.
The marshmallows and chocolate are reminiscent of s’mores enjoyed around a campfire. I found these cookies to be extra-good because they use milk chocolate, instead of semi-sweet chocolate. I always prefer milk chocolate in my baked goods, but that’s personal preference.